Sadly, I am no longer going to make dips to sell.

With that said, I will keep this page up because they are wonderful ideas that I have tried and others have given to me… I will always make spice mixes to keep in the kitchen!

Ideas and Suggestions for Dip Mixes:

Dollop a bit of Garlic Dill Dip on a baked potato to jazz up an old favorite.
Mix a packet of Parmesan Herb Dip or Sesame Garlic Dip into mashed potatoes for a new twist!
Mix 1-cup mayonnaise with Country Dill Dip mix. Spread over salmon and bake wrapped in foil.
For a warm hors d’oeuvre combine When Pigs Fly Dip mix with 8 oz softened cream cheese; lightly toast pumpernickel cocktail squares under the broiler; spread bacon cream cheese on untoasted side of bread, return to broiler until warm. Top with olive slices if desired.
Rub olive oil on steak. Press in 1 T of Black Pepper Parmesan Dip into each steak and grill.
Combine Garden Harvest Dip mix with 12 oz. of softened cream cheese. Let stand over night in refrigerator. Spread on bagels or toast for a unique taste. Great with veggies too!
Preheat oven to 350º. Cover bottom of a 9×9 inch pan with 2 Tbsp. of olive oil. Place 1 packet of Onion Garlic Dip and ½ cup of bread crumbs in a wide mixing bowl. Rinse 1 pound of chicken strips. Coat chicken strips in bread crumb mixture and place in the pan. Bake at 350º for approximately 25 minutes or until chicken is white in the middle. Try this recipe with the Mexicali Dip too, or with any of your favorite dip mix.
Mix 2 cups sour cream & diced tomatoes into Santa Fe Ranch Dip mix, refrigerate for at least 4 hours, and then top your tacos, burritos, or dip corn chips.
Mix blended Garlic Herb Dip into your favorite potato salad recipe.
Onion rings or French fries are sensational dipped in Bloomin Onion Dip or Blazin’ Cajun Dip.
Combine Summer Onion Dip mix with softened cream cheese; serve on hot roast beef sandwiches.
Try mixing your favorite dip mix with cream cheese and spread on tortillas; add veggies, chicken or any of your other favorite wrap fillings.
Finely chop 3 cups of cooked chicken. Add 1 stalk of chopped celery, ¼ cup chopped onions and 1 package of Country Dill Dip. Mix with ¼ cup of mayonnaise or enough to achieve your desired consistency. Chill for 4 to 8 hours and serve.
Cut potatoes into 1 inch cubes and place into a large plastic bag with your favorite dip mix and shake until evenly covered. Bake at 425° for approx. 25 minutes on a olive oiled baking sheet.
Add 1 Tbsp. of your favorite herb dip mix to your favorite 1 ½ pound bread machine recipe.
Try Wildfire Dip mix with cream cheese and serve warm with chips or on tacos.
Try mixing Garlic Dill Dip with water-packed tuna for a special tuna sandwich treat.
Mash together 3 cups of canned garbonzo beans (chick peas), 5 Tbsp. lemon juice, 1 Tbsp. olive oil, ½ cup of cold water, 1 cup tahini (sesame seed paste), and 1 package of Garlic Onion Dip. Serve with Pita Bread and large slices of red onion.
Preheat oven to 425º. Cover the bottom of a 9×9 inch pan with 2 Tbsp. of olive oil. Hollow out 4 green peppers. Mix 1 cup hot cooked rice, ½ cup chicken or vegetable broth, 1 package Garden Harvest Dip, and ½ cup grated cheese. Fill peppers with mix and bake at 425º for approx. 10 minutes. (Add tomato sauce if desired.)
Preheat oven to 425º. Unfold one refrigerated piecrust. Roll out to smooth and stretch slightly. Cut into shapes with cookie cutters or into strips. Brush with beaten egg white. Sprinkle with one package Garlic Herb Dip mixed with ½ cup Parmesan cheese. Bake for 5 minutes or until lightly browned. Serve as an appetizer or with soup.
The next time you make potato salad skip the mustard & mayo you normally use, and try Bombay Dip mixed up with a half-cup small frozen peas, and some chopped green onion.
Add a sprinkling of your favorite dip mix to scrambled eggs, omelet or quiche before cooking.
Combine ½ cup melted butter, 1 T lemon juice, 1 T Garlic Lovers Dip, let the mixture sit for a couple of hours, and then reheat and use on shrimp or artichokes or drizzle over veggie or baste fish and bake.
When Pigs Fly Dip makes a great topper for Perogies.
Mix ½ bag of Curry Herb Dip with ½ cup softened cream cheese. Clean and remove stems from mushrooms. Fill with cream cheese mixture and bake in 350° oven until bubbly. Serve immediately.
Mix Garlic Herb Dip with a package of softened cream cheese. Add 1 cup shredded cheddar cheese. Roll in chopped nuts, parsley, Parmesan cheese, etc. Enjoy with crackers or veggies.
Rub olive oil or water on medium boneless chicken breasts. Press in 1 tsp of Lemon Herb Dip into each breast. Place in a non-stick pan. Bake approx. 30 minutes at 350° Try it on fish too!
Combine Garlic Dill Dip mix with 1-cup mayonnaise and enough milk to make the right consistency for a great salad dressing. Best if refrigerated over night before using.
Add a dip packet to your favorite Meatloaf, Soup or Stew recipe for a different twist.
Extra Creamy Dip Variation: Gradually blend one 8 oz. package softened cream cheese with 1cup of sour cream to your favorite dip packet.
Basil Butter: Mix ½ cup butter, room temperature; 1 package Basil Blast Dip mix; ¼ cup grated Parmesan cheese; 1 tablespoon lemon juice. Spread on French bread or rolls; wrap in foil and back at 325° until hot. Keep basil butter in refrigerator.
Add a ½ teaspoon or more of Blazin’ Cajun Dip mix or Wildfire Dip mix to tomato soup or canned chili while heating.
Mix 1 package of Garlic Lovers Dip with 1-cup mayonnaise, 1-cup sour cream. Drain and chop 1 jar (6 ½ oz.) artichoke hearts and add ½ cup Parmesan cheese. Refrigerate at least three hours for flavors to blend. This is great served hot with tortilla chips too!
Mix Garlic Herb Dip with 1-cup good quality mayonnaise, ½ cup Parmesan cheese, ½ cup Crab, Shrimp or sliced Almonds (optional). Drain and chop 1 jar (6 ½ oz.) artichoke hearts and add to the dip mixture. Put in an ovenproof dish. Refrigerate at least three hours. Bake uncovered 20-25 minutes 325° or until bubbly. Serve warm with crackers or bread squares.
Mix chopped cucumber & dill pickle into Country Dill Dip to make an extra special sauce for fish.
Spray ovenproof serving dish. Cube 8 oz. Jack or Cheddar Cheese mix with a 16 oz. can of Refried Beans, ¼ cup Sour Cream and one package of Tex-Mex Dip mix. Cover and refrigerate 2 hours or more. At serving time bake at 350° (covered) until bubbly. May be microwaved.